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This Nanaimo Bar Cake takes the classic Canadian treat and transforms it into a delicious layer cake! Chocolate cake layers with a vanilla custard frosting and chocolate coconut crumble. Finely chop chocolate and place into a bowl. Bring cream just barely to a simmer and pour over chopped chocolate. Cover with plastic wrap and let stand 2 mins.
For those of you who don’t know, a nanaimo bar is a Canadian bar that has a base layer of chocolate, coconut, and almonds. Then there is a custard layer made with vanilla custard powder (I use Bird’s Custard Powder). It is all covered with a chocolate ganache. So I cut my cakes in half and ended up with 4 layers.
Begin by placing one chocolate cake on a cake stand and top that with one uncut round Nanaimo bar. Top that with the other cake. Using an offset spatula, evenly spread frosting over entire cake.
Also if you want to make to impress, double the custard icing and add a drizzle of white chocolate (melt 1/2 cup white chocolate chips with 1 tablespoon butter/margarine) on top while chocolate is still warm. Read More I’ve had Nanaimo bars many times and this recipe called for a bit too many graham cracker crumbs. IT made the crust a bit to dry.
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